CASTAGNACCIO ALLA TOSCANA - OEL - Griechische Produkte und Olivenöl

Castagnaccio is an Italian classic made with chestnut flour from Tuscany; a delicious treat topped with raisins, pine nuts, rosemary and of course olive oil. This gluten-free and vegan recipe is best served with a sweet wine like the famous Tuscan “Vin Santo”.

Preparation time: 20 min. | Cooking time: 60 minutes | Servings: 4

Gluten free | Vegan


1 cup chestnut flour, sifted

1 1/2 cup water

2 tablespoons cane sugar


3 tablespoons OEL olive oil

2 tablespoons raisins

1 tablespoon pine nuts

1 teaspoon OEL olive oil for brushing the cast iron pan

For covering:

9-10 walnut halves

½ tablespoon pine nuts

Fresh rosemary leaves

1 teaspoon OIL olive oil , for drizzling



Soak the raisins in warm water for about 20 minutes.


Sift the chestnut flour into a large bowl, then add some water and mix everything well. Gradually add the remaining water, stirring to avoid lumps, until a smooth dough forms.

Add the cane sugar and a pinch of salt to the dough and stir.


When the sugar has dissolved, add the OEL olive oil to the dough and stir until a homogeneous mass is formed.


Drain the raisins, add them to the bowl and stir in.


Pour the batter into the OIL- greased cast iron skillet. It should be 1cm – 1.5cm thick.


Spread the pine nuts and walnut halves on top, sprinkle the rosemary leaves on top and drizzle a little OIL olive oil on top.


Bake in a preheated oven at 220°C for about 10 minutes, then reduce the heat to 190°C and bake for about 50 minutes until small cracks appear.


Let it cool in the pan for at least an hour, then cut into slices and serve.

Bon appetit!

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